My Grandma Judy’s Charoset Is the Only One I Make for Passover

This isn’t a recipe as much as it is a ritual. Our family makes a simple version of charoset: a combination of apples, concord grape juice (for color and flavor), cinnamon, chopped walnuts, and a pinch of salt.

Growing up, I wasn’t always so attuned to the overall heaviness baked into most Jewish holidays. Instead, I tended to clock which traditions were the most delicious ones. And while dipping the bitter herbs in salt water (another thing you do during Passover) is fine, the star of the Haggadah (Jewish prayer book that tells the story of Passover) is clearly the charoset. No question.

Grandma Judy always serves hers in a gorgeous heavy-bottomed crystal bowl so you can see the deep, purply liquid all the way down. I remember so viscerally when that part of the seder was upon us, watching each family member pass the charoset and taking scoops of it onto their matzo, excited to have finally gotten to this part of the ceremony. There is only so long a kid wants to sit around in their itchy tights waiting for a meal.

What a glorious feeling to bite into the charoset with all of its juicy tart flavors. The rest of the seder feels like it zips by following that delectable morsel, riding that wave of satisfaction all the way to the matzo ball soup.

It’s sweet, a little tart, and deeply tied to memory—just like my Grandma. We eat leftovers for days with cottage cheese or labneh, on oatmeal, or, if you don’t keep kosher, a galette!

2 Tips for Making Charoset

My grandma has never given exact measurements (of course), but she is clear on two things: let it sit for two days so the flavors can meld, and don’t chop the apples too small. The best texture comes from a rough dice followed by one more pass with your knife—just enough to break things up, but not too uniform.

Mix it up:

Combine the diced apples, grape juice, walnuts, cinnamon, and salt in a container with a lid. Give it a good shake to mix.

Let time do the work:

Store it in the fridge for at least 2 days, flipping or shaking it once or twice a day. When it’s time to serve, scoop it onto matzo and savor the tradition.

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